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Mini lemon cupcake with lemon buttercream frosting and a raspberry.

Mini Lemon Raspberry Cupcakes


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  • Author: Rhonda
  • Total Time: 30 minutes
  • Yield: 24-30 mini cupcakes 1x

Description

Simple lemon cupcakes with a raspberry surprise inside! Mini size for a delicious bite sized treat. A perfect addition at Easter, Mother's Day, or a casual backyard party.


Ingredients

Scale

FOR THE CUPCAKES

  • 1/2 cup sugar (100 grams)
  • 1 tablespoon lemon zest (zest from one large lemon)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon extract
  • 3/4 cups all-purpose flour (90 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/3 cup milk
  • 50-60 raspberries
  • mini cupcake liners

FOR THE LEMON BUTTERCREAM FROSTING

  • 3 tablespoon unsalted butter, room temperature
  • 1 3/4 cups powdered sugar (may need more or less, depending on the consistency you want. We like our frosting pretty thick.)
  • 2-3 tablespoon lemon juice 

Instructions

FOR THE CUPCAKES

FOR THE LEMON BUTTERCREAM FROSTING

Notes

Substitutions: These cupcakes ARE lemony! Not a super fan of lemon (like we are) reduce the zest in the cupcakes and frost them with a plain Vanilla Buttercream Frosting or a cream cheese frosting. They will still be delicious with a more subtle hint of lemon. Use blueberries instead of raspberries. 

Frosting. Use a piping bag and tip, back of a spoon, or a knife to frost the cupcakes. For frosting tips and ideas we recommend Cupcakes 102: How to Frost the Perfect Cupcake. Add a single raspberry to the top of each frosted cupcake for a cute finish.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 170
  • Sugar: 14.4 g
  • Sodium: 38.8 mg
  • Fat: 3.4 g
  • Carbohydrates: 35.4 g
  • Protein: 3.6 g
  • Cholesterol: 11.1 mg